4 mature potatoes, peeled and cut into 1/4.
1 butternut squash, cleaned, peeled and cut into the same size chunks as the potatoes, making sure weight of squash does not exceed the total weight of the potatoes.
10 cloves garlic, peeled
1 cup extra virgin olive oil
1 Tbl. herbs de provence (optional)
Freshly ground pepper and salt to taste
1/4 lb. Italian Fontal cheese, shredded
2 Tbl Parmigiano – Reggiano cheese
Bring to boil a large pot of water, enough to cover potatoes and squash. Add potatoes, squash and garlic, boil until tender. Drain well, mash potatoes, squash and garlic adding olive oil as needed for consistency. Fold in the salt, pepper, herbs de Provence and Fontal cheese. Turn into a 9 X 12 or similar oven proof dish, sprinkle on parmesan cheese, very lightly sprinkle top with olive oil and place under broiler for approximately 5 to 6 min. or until crust turns very light golden. Serve with butter and additional parmesan cheese.